Vegetable Biryani - cooking recipe

Ingredients

14 oz basmati rice, rinsed
3 tbsp ghee or butter
2 None onions, thinly sliced
7 oz cauliflower, cut into florets
3.5 oz frozen peas
2 None carrots, halved lengthwise, sliced
10.5 oz sweet potato, peeled, cut into 3/4 inch pieces
2 tbsp Madras curry paste
2 cups Greek yogurt + extra, to serve
3/4 cup fresh cilantro, chopped

Preparation

Cook rice in boiling water for 5 mins. Drain.
Melt 1 1/2 tbsp ghee in a large, deep frying pan over medium heat. Saute onions for 8-10 mins, or until golden. Set aside. Add remaining vegetables and cook for 8 mins, or until golden. Add curry paste and cook for 1 min, or until fragrant. Reduce heat, add 1/2 cup water and 1 cup yogurt. Cook for 5 mins.
Add rice and remaining yogurt and ghee. Cook, covered, stirring occasionally, for 25 mins, or until rice and vegetables are tender. Transfer to serving bowls and top with extra yogurt, cilantro and reserved onion.